If you’ve ever wanted dinner to basically make itself while you catch up on your laundry (or binge just one more episode, no judgment), well, this Crockpot Cajun Sausage & Potato recipe has been my lazy-saver more times than I’d like to admit. I remember the first time I tossed it together on a chilly Wednesday when my oldest kid came home from school with opinions about cafeteria potatoes—so I figured, why not upstage them? Turns out, when you add good sausage and a heavy hand with the Cajun seasoning, not even picky eaters will leave you with leftovers. And don’t worry, the Crockpot really does take the wheel—seriously, get ready to coast.
Why You'll Love This (At Least, My Crew Does)
I make this when I’ve given up hope of dinner being complicated, or when I want the house to have that warm, spicy smell that makes everyone wander into the kitchen pretending to help. My family goes bonkers for it (although, full disclosure, my youngest sometimes picks out the green bits—what can you do).
Sometimes I just need dinner that admits it’s not fancy but still brings the comfort. Oh, and if you (like me) used to under-season your potatoes in fear, this is your redemption meal.
What You’ll Need (Plus a Few Cheats)
- 1 pound of andouille sausage, cut into thick rounds (kielbasa totally works; I just grab whatever’s on sale if I’m honest)
- About 6 smallish red potatoes, quartered (sometimes I use Yukon Golds; my grandma swore by new potatoes, but any waxy spud will do the trick)
- 1 small yellow onion, chopped—unless you’re not an onion person, then just skip, or use a pinch of onion powder
- 2 bell peppers, any color—I like one red, one green, but you do you
- 3 cloves garlic, minced (garlic from the jar works, too, but don’t tell my neighbor Sharon)
- 2 teaspoons Cajun seasoning (Tony Chachere’s if you’ve got it; sometimes I just mix paprika, cayenne, a pinch of thyme and call it a day)
- ½ teaspoon smoked paprika (if you like a little drama)
- ½ cup chicken broth, give or take (plain water in a pinch, or veggie broth—I've done both, never ruined it)
- Olive oil, a glug
- Salt & pepper, less than you think at first, then add more later
Let’s Get This Party Started (Directions)
- Toss the potatoes, sausage, onions, peppers, and garlic straight into your crockpot. If you’re in a hurry, just chunk everything in big pieces—it all softens up eventually.
- Drizzle everything with olive oil and sprinkle on your Cajun seasoning, paprika, salt, and pepper. Don’t stress if it looks like too much at this stage; the potatoes will mellow everything out. I always give it a little stir here, even though, technically, layering works too.
- Pour in the broth. Not too much—you want things cozy, not drowning. (This is where I sneak a potato chunk—raw, yes—but if you believe the old wives’ tales, it’s lucky.)
- Set your crockpot to low for about 6 hours, or high for 3.5-4 if you’ve left it to the last minute (guilty as charged). Don’t keep peeking—let the flavors hang out.
- Before serving, taste for salt. Honestly, sometimes I forget this part and regret it later. Give it all a gentle mix. If it looks a little thick, splash in a bit more broth or even a squeeze of lemon juice if you want extra zing.
Some Notes, Straight from My Kitchen Disasters
- Biggest lesson: if you dice the potatoes too small, they go all mushy and disappear. I kind of like chunky bits, though—so go for hearty cuts.
- I tried tossing in okra once, but it got slimy. Didn’t love it, but some folks might; let me know if you actually like that!
- Leftovers freeze okay, but I always think it tastes weirder re-heated in the microwave—stovetop reheat is less sad.
Variations I’ve Fumbled (and One That Stuck)
- If you swap the sausage for smoked turkey, it actually works (surprised me; I was out of sausage, what can you do)
- Cubed sweet potatoes instead of regular ones… turned out sweeter than I like, but the color was wild; worth a shot?
- I’ve thrown in a can of diced tomatoes once and, to be honest, it got too wet. Maybe just try tomato paste if you’re feeling creative
What If I Don’t Have a Crockpot?
So, I call it crockpot, but I’ve made this in a big covered Dutch oven at about 325 F (that’s around 160 C for my metric pals)—just check the liquid level. It’s not the same set-it-and-forget-it, but gets the job done in about 2.5 hours. And hey, if you’re curious about Dutch ovens, here’s a really helpful guide form Serious Eats that demystified the options for me.
How To Store (If There’s Any Left)
Pop it all in a lidded container in the fridge—good for about three days, in theory. But in my house it never lasts more than a day! You can also freeze meal portions, but, yeah, like I said, it gets a tad mushy on round two.
Serving It Up—Family-Style or Otherwise
I love piling this up in a big shallow bowl, showering a few chopped scallions across the top (mainly because they make me look fancier than I am). My sister dunks hunks of crusty bread on the side, which honestly is the way to go. Cajun food and bread? Always a win. Here’s where I go bold: a blob of sour cream or Greek yogurt on mine—controversial, maybe.
A Few Humble Pro Tips (Or, Things I’ve Messed Up So You Don’t Have To)
- Don’t rush the cook. I once set it to high for 2 hours and everything was... crunchy potatoes, plus sad sausage. Low and slow really is the ticket.
- Taste at the end! Some days, the Cajun mix is extra spicy and you’ll want to mellow it out with a splash more broth or a spoonful of yogurt on top. Trust me.
People Actually Asked Me These (So Here’s What I Know)
- Can I prep everything the night before? Yep! I usually chop all the veg and toss with oil and seasonings, then pop it in a bag in the fridge. The next morning, dump and go.
- Is it actually spicy? Depends on your Cajun seasoning. Mine’s fairly mild. If you’re spicy-averse, maybe dial the Cajun blend back a pinch—or toss in some extra paprika if you’re feeling saucy… see what I did there?
- Could I use plant-based sausage? Honestly, I haven’t, but my friend Lisa swears by Beyond Sausage in hers. Says it holds up, but maybe don’t cook quite as long. Actually, I find it works better if you add it halfway through.
- What’s the best Cajun seasoning? I’m loyal to Tony Chachere’s, but Slap Ya Mama is good too. PS: Spiceography did a helpful rundown of Cajun blends if you’re curious.
On a totally unrelated note, have you ever tried adding a serious dash of hot sauce to popcorn? Turns out, it’s addictive, but messier than you’d think. Maybe don’t do that when you’re wearing your favorite trousers.
Ingredients
- 1.5 lbs (680g) baby potatoes, halved
- 14 oz (400g) smoked sausage, sliced
- 1 large yellow onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (120ml) low-sodium chicken broth
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1In a large mixing bowl, toss the sliced potatoes with olive oil, Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.
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2Transfer the seasoned potatoes to the crockpot. Add the sliced sausage, diced onion, chopped bell peppers, and minced garlic on top.
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3Pour the chicken broth over all the ingredients in the crockpot to ensure even cooking.
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4Cover and cook on low heat for 6 hours, or until the potatoes are tender and the sausage is cooked through.
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5Stir well before serving, then garnish with chopped fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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